VEGAN REDVELVET CUPCAKE
Output: 24 - Preparation time: 40 minutes - Cooking time: 18 minutes
Ingredients
- 50 gr (1 ¾ oz) chia seeds
- 200 gr (7 oz) applesauce
- 200 gr (7 oz) sugar
- 100 gr (3 1/2 oz) beet juice
- 1 vanilla bean, seeds
- 200 gr (7 oz) flour, sifted
- 3 g salt
- 60 ml (4 tbsp.) cocoa powder
- 10 g baking soda, sifted
Vegan icing
- 500 ml (2 cups) cashews, soaked 2 hours in advance in a bowl of cold water
- 125 ml (1/2 cup) water
- 90 ml (6 tablespoons) maple syrup
- 45 ml (3 tablespoons) Mycryo cocoa butter, melted
- 10 ml (2 tsp.) vanilla extract
Preparation
- Preheat oven, rack in center, to 180° C (350° F).
- Soak chia in plenty of cold water for 30 minutes. Drain.
- In a bowl, whisk together compote, chia and sugar until sugar is dissolved.
- Add beet juice, vanilla, then flour, salt, cocoa powder, baking soda and continue mixing for 2-3 minutes.
- Line the moulds and bake for approx. 18 minutes.
- Meanwhile, for the glaze, in a bowl, using a hand blender, puree the cashews and water. Then blend in the maple syrup, cocoa butter and vanilla.
- Decorate muffins with prepared icing.
